1) sauce duck with cayenne pepper
麻辣酱鸭
1.
In this paper, the optimal processing of sauce duck with cayenne pepper was investigated and volatile compounds in sauce duck leg were determined through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).
以鸭腿为原料,研究麻辣酱鸭的加工工艺,并采用顶空固相微萃取(HS-SPME)和气质联用(GC-MS)技术检测分析酱鸭中挥发性风味物质的组成。
2) Roast chicken in chili sauce
辣酱烤鸭
3) numbed and hot duck neck
麻辣鸭脖
1.
The technology of soft can of numbed and hot duck neck is studied in detail in this paper,The problem of technique that must be taken careful of is also discussed,and the quality standard of this product is analyzed.
详细说明了麻辣鸭脖软罐的生产工艺,指出了应注意的工艺技术问题,提出了麻辣鸭脖软罐的产品质量标准。
4) hot duck
麻辣鸭
5) duck wings in pepper and sesame sauce
麻辣鸭膀
6) wild duck with sesame and pepper sauce
麻辣野鸭
补充资料：麻辣酱
麻辣酱
麻辣酱
材料:
芝麻酱2大匙 , 酱油2大匙 , 醋1小匙 , 辣油1大匙
做法:
将所有材料一起放入?中拌匀即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。